- Basic - Bag/container of unrecognizable prepared food not identified by common name. Hash and corned beef not labeled
- Basic - Ceiling soiled in walk in cooler by beer kegs
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear dock right side door **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers rusted by beer area cooler
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted broccolini over shredded slaw **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server straightened hair and returned to prep **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Server area
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg 47F on cook line rechilled **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Noted beef and duck over cooked ribs **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Spray bottles on HWS **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chairs and prep table in room service area**Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop in sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Noted soup prepared previous evening. 53F **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noted corned beef and hash not labeled. Or date marked
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. At back delivery door
- Basic - Floor tiles missing. By lower floor walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced ham 47 chilled to 42( 15min) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Chili noted at 53 product discarded **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over comminuted beef
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers and light covers - Cookline
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server cooler **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. Bar **Repeat Violation** CB: holster cleaned but slime plug inside holster waste line
- Basic - Soiled reach-in cooler and freezer gaskets. Cookline **Repeat Violation**
- Basic - Wall soiled with accumulated debris. Prep area of kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.bar -0ppm
- High Priority - Small flying insects throughout kitchen
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelving soiled - cooler 9, server cooler
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/29/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Motel: breakfast door hanging menus lacking consumer advisory - eggs offered any style. **Warning**
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4/29/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean cutlery stored under paper towel dispenser and next to handsink - dishwash area. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean slicing equipment stored on trays soiled with food debris - shelving under slicer
- Basic - Dusty ceiling tiles and/or air conditioning vent covers and light covers - Cookline
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Lettuce container cracked and broken **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored inside handsink at bar **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server cooler **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. Bar **Repeat Violation**
- Basic - Soiled reach-in cooler and freezer gaskets. Cookline **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melons and strawberries stored above RTE foods **Corrected On-Site**
- Basic - Wall soiled with accumulated debris. Prep area of kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.bar -0ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC downstairs: TCS foods from cafeteria in trays at 50-54? (turkey, egg, tuna, cheese slices) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice and Alfredo sauce 51?x2 (made 4/25), tomato lobster soup 50?, onion soup 50? - placed in cooler at end of shift (hot held on steam table) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grilled mushrooms and onions 95? (COS) chicken breast 105? (COS 189?) **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw fish above cheeses **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster bisque dated 4/18 WIC 6. RIC 7: vanilla and chocolate dessert and base, creme brulee dated 4/18 and 4/19 (contain liquid egg and cream) - app 50 portioned desserts, 2 bulk containers. French onion soup dated 4/16 (discarded), crab cakes (16 cakes) dated 4/16, herb butter 4/19
- High Priority - Small flying insects throughout kitchen
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling - see items under cooling violation
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Shelving soiled - cooler 9, server cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Kids menu - eggs offered any style. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Bar **Repeat Violation**
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/26/2013 | Routine - Food | Warning Issued |
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Tall reach in cooler at wait station.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Mop sink splitter - hose with spray connection . Repeat Violation.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. Walk in cooler fan/ceiling/wall. Repeat Violation. Corrected On Site.
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11/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich prep cooler 47F. Temperature setting adjusted - cooler temperature dropped to 43F. Do not use cooler for storage of TCS food unless capable of maintaining food at 41F or below. Set up ice baths or use alternative cooler.
- Critical - Container of cheese slices stored directly on top of uncovered chicken - make table. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips at bar for use at dishmachine. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Sandwich prep coolers; wait station cooler under soda machine.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Atlantic smoked salmon - served as is [not cookd] on breakfast bagels - packaging does not specify what type of smoking - as informed by chef, thevsalmon is cold smoked. This violation must be corrected by : 10-31-12.
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan/ceiling/wall. Repeat Violation. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed equipment in poor repair. Interior of microwave - wait station.
- Observed food debris accumulated on bar floor.
- Observed gaskets with slimy/mold-like build-up. Tall reach in cooler at wait station.
- Observed old food stuck to clean dishware/utensils. Food remaining inside lid of plastic sauce squeeze bottle. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grilled chicken 43-45F - make table [cos], cheese slices 45-46F [make table - cos]. Sandwich prep make table: grated cheese, blue cheese, feta, egg, yoghurt 45-46F - cos - foods cooled to 40-42F. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris. Bar.
- Critical - Observed unlabeled spray bottle. Dishwash area.
- Observed utensils stored in crevices between equipment. Knives between wall and back of prep unit. Sandwich prep area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grilled onions 90F, mushrooms 100F - stovetop hot holding. Corrected On Site. Reheated above 170F.
- Critical - Vacuum breaker mising at hose bibb. Mop sink splitter - hose with spray connection . Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline. Corrected On Site.
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8/31/2012 | Routine - Food | Warning Issued |
- Creamer on table in dining room and butter at 67F, chicken salad 44F, gravy 55, diced ham 53, diced sausage 55 on cookline and in rice as per mgr less than 1 hr at that temp. Moved to freezer 2nd temp taken, gravy 43, ham sausage and chkn salad all below 43F. Using time on creamer and butter. Helped print form filled out. Explained timer detail.
- Critical - Dishmachine thermal strip failed to turn black. Do not use this machine to sanitize use 3c sink to sanitize Chl 50ppm or Quat 200ppm.
- Critical - Dishwasher washed his hands in 3 compartment sink other than approved HWS.
- Fan guard soiled with dust in RIC
- Critical - HWS in dishroom blocked by fan.
- Moldy onions. COS Chef discarded.
- Scoop handle in contact with flour.
- Critical - Server handled soiled dishes then handled clean customer plate without washing hands COS
- Soda gun holster missing drain line at bar
- Critical - Soiled can opener
- Walls and ceiling soiled with dust in WIC.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
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